Application of the nutrient profile model in the development of food bars with functional potential

Bemfeito, Carla Martino; Boas, Eduardo Valério de Barros Vilas; Angelis-Pereira, Michel Cardoso de; Souza, Natália de Oliveira; Carneiro, João de Deus Souza

doi:10.1007/s13197-020-04909-1

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…Use of water chestnut flour in date bars may be attractive for the people as it could be a conventional alternative of existing date bars. From last few years progress is observed in formation of date bars, Snack bars with dates and cereals is being studied (Munir et al, 2016;Nadeem et al, 2018;Bemfeito et al, 2021) but addition of chesnut in date bars has not been studied yet. The purpose of this project was to determine the suitability of date paste and water chestnut powder for use in nutrient dense fruit bars and to evaluate the quality of fruit bars during storage through physicochemical, microbial, and sensory analysis.…”

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Impact of Water Chestnut Addition on Development and Characterization of Supplemented Date Bar

Nadeem¹,

Rehman²,

Munir³

et al. 2022

PJAR

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F ruits are eaten and liked by many people of all age groups belonging to different regions of the world but some fruits are available during the specific season. To enjoy the taste and health benefits of fruits we can preserve them. Development of fruit bars is one of the methods used to preserve fruits. Mostly fruit bars are prepared for value addition from the fruits that are perishable in nature and have low shelf life. Varieties of fruit bars are prepared from combinations of different fruits or from a single one (Akhtar et al., 2014). Global market study on nutritional bars has revealed that in North America Abstract | Water chestnut (Trapa natans L.) is one of Pakistan's most overlooked fruits; despite its high nutritional value, it fails to capture the attention of food processors in Pakistan due to its seasonal availability. Many types of products can be made because of its starchy taste, firm and crispy texture. In the present study, three treatments (T 0 , T 1 and T 2 ) of date bar of approximately 36±2g weight with high nutritional value were prepared on the basis of water chestnut supplementation. For this purpose, water chestnut powder and date paste were used in different proportion. These bars were analyzed for physico-chemical, microbial and sensory analysis characteristics. The proximate analysis of date bars supplemented with water chestnut indicated that the moisture, crude protein, fat, fiber, ash and NFE contents for treatments ranges from 5.45-7.27%, 4.02-5.25%, 1.77-2.81%, 1.48-2.97%, 1.28-1.93% and 82.69-83.09%, respectively. The microbial analysis of fruit bars showed that mean values of TPC changed gradually from 1.64 to 2.31 log 10 CFU / g during 90 days of storage. The mean values for sensory assessment indicated that T 1 was preferred over the other treatments in terms of overall acceptability, color, taste, flavor, and texture. The bars received a favorable sensory score and remained stable over a 90-day storage period. Additionally, the study discovered that water chestnut powder can be used to boost the nutritional value and health benefits of date fruit bars.

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confidence: 99%

Impact of Water Chestnut Addition on Development and Characterization of Supplemented Date Bar

Nadeem¹,

Rehman²,

Munir³

et al. 2022

PJAR

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“…The inclusion of pumpkin by-products flours (PPF, PSF and PSHF) in snack-type products (Table 2) produced positive effects by increasing crunchiness and crispiness in crackers, and allowing a better flavor and color, which resulted in high acceptability in the sensory evaluation (Noor Aziah and Komathi, 2009). Also striking is the increase in protein, carotenoids, phenolic compounds, dietary fiber and minerals, and a decrease in sodium, energy and moisture content in food and cereal bars, extruded corn products, crackers and crunchy fried tortillas (Bemfeito et al , 2021; Indrianingsih et al , 2019; Rossel Kipping et al , 2018; Silva et al , 2014). Increasing these nutrients adds important nutritional value to snacks, like the antioxidant activity.…”

Section: Review Of Literaturementioning

confidence: 99%

Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

Villamil

Escobar²,

Romero³

et al. 2022

NFS

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Purpose This paper aims to study the use of pumpkin pulp and its by-products in food formulation. Pumpkins are important and useful in the food industry. However, only the pulp is used, and the shell and seeds are wasted, which represents an important food waste. Design/methodology/approach A systematic review was performed by searching electronic databases relating to the physicochemical, textural and sensory effects of the pumpkin pulp and its by-products’ incorporation into foods. No human subjects were involved, and ethical approval was not required. Findings Pumpkin seeds and shell have been included in quite a variety of products. The primary effects on the physicochemical properties of bakery products, dairy products, beverages and snacks are the increase in energy, protein, iron, calcium, carotene content and textural properties (hardness, chewiness, snapping force and viscosity). Research limitations/implications Limitations comprise the heterogeneity of the studies included, which causes varied results. Originality/value It was evidenced that pumpkin is already included in food products, especially in bakery products. However, there are not many products where the shell and seeds are used. Therefore, it is a field to be explored, as these by-products have great potential both to enrich food products and to reduce food waste contributing to sustainability.

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Pumpkin-based cookies formulated from optimized pumpkin flour blends: Nutritional and antidiabetic potentials

Adelerin,

Awolu,

Ifesan

et al. 2024

Food and Humanity

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Application of the nutrient profile model in the development of food bars with functional potential

Cited by 3 publications

References 17 publications

Impact of Water Chestnut Addition on Development and Characterization of Supplemented Date Bar

Impact of Water Chestnut Addition on Development and Characterization of Supplemented Date Bar

Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

Pumpkin-based cookies formulated from optimized pumpkin flour blends: Nutritional and antidiabetic potentials

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